With owner Serif Kaya clocking up nearly 25 years at the helm,
Ottoman has enjoyed leadership stability unknown in the nation's
capital. His command shines through in consistent and confident
service, generous servings and quality produce. Ottoman
accommodates a broad church. The country's movers and shakers focus
on business over a banquet menu that includes fine mezze such as a
smoky baba ghanoush and char-grilled mushrooms followed by spicy
lamb kofte. Away from the flames, there are zucchini flowers filled
with goat's cheese, or the classic dolma of salmon and prawn meat
wrapped in vine leaves and deep fried. Desserts include a standout
orange and semolina cake that goes nicely with a Turkish coffee.
Heavyweight wines from Henschke, Clonakilla and Grant Burge match
the big flavours, while the large dining space, looking out onto
palm trees and water features, still creates a big-occasion
buzz.